Recipe: Roasted Eggplant & Bell Pepper Dip (Kyopolou)

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Serves 4-6 Kyopolou melds roasted, sweet peppers, eggplant, and ripe tomatoes to make a dipping sensation. Serve with pita bread or alongside white fish. Be sure to prepare a day ahead (or at least several hours) so that the flavors can properly distribute. Otherwise the garlic will be too sharp and bitter. If you simply must serve this dish right away, use less garlic. Ingredients: 3 eggplants 4 red bell peppers 3 tomatoes (I used roma) 2-5 cloves garlic fresh parsley, … [Read more...]

Recipe: Roasted Eggplant Dip (Uukkous Al-Badinjan)

Smooth and spicy Eggplant Dip

Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 - 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it's pretty hot in Oklahoma, so I decided … [Read more...]

Recipe: Pa amb Tomaquet (Bread with garlic & tomato)

Pan al Tomaquet

Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a … [Read more...]

Recipe: Warm Spinach and Mushroom Salad

Warm Andorran-style Spinach Salad

Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, … [Read more...]